How to make Dal Dhokli

• 1 cup wheat flour
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Water, as needed, for kneading dough

Instructions:

1. Rinse the toor dal well and soak it in water for about 30 minutes. Drain the water and set aside.
2. In a pressure cooker or a large pot, heat oil or ghee over medium heat. Add mustard seeds and cumin seeds. Once they crackle, add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and slit green chilies. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
6. Add the soaked and drained toor dal to the pot. Stir to combine.
7. Add about 4-5 cups of water and salt to taste. Stir well and bring it to a boil.
8. Meanwhile, prepare the dhokli dough. In a mixing bowl, combine wheat flour, turmeric powder, red chili powder, carom seeds, and salt. Gradually add water and knead it into a smooth dough.
9. Take a small portion of the dough and roll it out into a thin circle, similar to a chapati.
10. Cut the rolled dough into diamond or square-shaped pieces. Repeat the process with the remaining dough.
11. Once the dal comes to a boil, gently drop the prepared dhokli pieces one by one into the dal. Stir gently to avoid sticking (lemon juice, sugar can be added to avoid sticking)
12. Cover and cook for about 15-20 minutes on medium heat until the dhokli pieces are cooked through.
13. Once the dhokli is cooked, garnish with fresh chopped coriander leaves.
14. Serve hot dal dhokli in bowls and enjoy it as a wholesome meal on its own.